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Post by tar12 on Sept 26, 2009 16:17:48 GMT -5
We avg.11 deer a year.The vacum sealers we have used in the past are just not holding up.I have bought them priced from $50-$250 and they all have bit the bust.The longest lasting 2 seasons.Is it unrealistic to expect a longer life span?Any input is appreciated..thanks
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Post by whyohe on Sept 26, 2009 17:34:54 GMT -5
what ones have you purchased? and the length befor they bit the dust.
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Post by tcmech on Sept 28, 2009 20:54:23 GMT -5
I have not had good luck with mine either, but I buy the cheapest ones they have on e-bay and then get better bags for them from bass pro shops. Mine do tend to last longer than yours, but I usually dont shoot more than 3 deer a year.
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Post by tar12 on Sept 28, 2009 21:33:18 GMT -5
what ones have you purchased? and the length befor they bit the dust. Tilia and Foodsaver and the other escapes me....the first 2 lasted right at a year a piece the last one,the one that costs the most,I got right at 2 years out of it. |
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Post by wilmsmeyer on Sept 29, 2009 3:51:12 GMT -5
Tar,
We have a Food Saver that is 6-7 years old. It is used to put up some deer but mostly Walleyes and Perch.
What part is biting the dust? What seems to crap out?
One thing we always do is pat the fillets or meat dry with clean paper towels. Then take a strip of that paper towel and put it the full length of the bag just ahead of the "sealer". Any juices that get sucked from the meat soak into that strip...which also lets air pass through it for a good seal.
A key point here is that no juices ever get sucked into the machine. Just a thought
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Post by tar12 on Sept 29, 2009 9:40:32 GMT -5
Tar, We have a Food Saver that is 6-7 years old. It is used to put up some deer but mostly Walleyes and Perch. What part is biting the dust? What seems to crap out? One thing we always do is pat the fillets or meat dry with clean paper towels. Then take a strip of that paper towel and put it the full length of the bag just ahead of the "sealer". Any juices that get sucked from the meat soak into that strip...which also lets air pass through it for a good seal. A key point here is that no juices ever get sucked into the machine. Just a thought That might be the problem as the air pump bit it on two, the motor on the other one.So much for set it and forget it! ;D |
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Post by whyohe on Sept 29, 2009 11:14:24 GMT -5
i was watchin Keith Warren and he stressed NO LIQUID VACCUME SEALING. he just pushed the air out his premade omlets to the edge and just hit the seal. pretty neat idea. I will be watchingthis thread because i've been wanting one.
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Post by rossman40 on Sept 29, 2009 21:21:48 GMT -5
The big killer is crud in the pump. Most of the Tilla Foodsavers/Gamesavers now have the vacuum port in the top and you can remove the tray in the bottom to get rid of liquid. I seen one guy who packs with marinade that had like a quart jar rigged inline before the pump to catch liquid. I seen another set up that a guy had that was a commercial unit that you used compressed air with (the compressed air used a siphon jet to create vacuum). It didn't matter if it sucked up liquid unless you were standing in the exhaust.
If your wanting to step up to a semi-commercial unit look at a PRO 2300. About $500 but you can buy every part on the unit and it is built like a tank.
Face it, if you use one enough things will wear out. Gaskets, heating/sealing strips and pumps are the maintenance items.
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Post by 12ptdroptine on Oct 1, 2009 21:28:06 GMT -5
My wife and I put up a few bushell's of sweet corn each year. We hafe a Food saver machine...For fish it is great..and a few other thing's. But with the corn we just burp the freezerbag to the corner... I have a drink straw inserted in the corner. Burp all the air out to that corner.. We havent lost a bag yet, in 5 or so years drop
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Post by younghunter86 on Oct 3, 2009 9:46:47 GMT -5
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Post by rossman40 on Oct 4, 2009 21:06:48 GMT -5
It sure does pretty much look the same! Another one of those Cabelas exclusives that is just slightly modified and remarked. Did they give you a parts breakdown/list?
The Tilla, Foodsaver and Sealameal are all made by the same company from what I understand.
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Post by tar12 on Oct 4, 2009 21:11:53 GMT -5
Rossman,
I checked out the Pro 2100 and 2300.I like what I saw read about them.i just have to decide which one now.Thanks for the tip...
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Post by tnshooter on Oct 15, 2009 20:56:39 GMT -5
I has Sealameal and when it went down I bought Foodsaver. I do 7 or 8 deer a year, lots of fish, and many pots of soup.
I let the deer age (and air dry) before bagging. The fish (fillets) can be frozen on a cookie sheet before bagging. The soup I freeze in smaller placstic containers in sizes for the 2 of us, knock the 'ice cube' out and then bag. No liquid problems. No vacuum sealer problem in 7 years. (I have a plastic container for the vacuum also that I use for quick marinading and to marinade my meat for jerky.)
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Post by kevin k on Oct 16, 2009 6:43:59 GMT -5
tar i kill min of 5 deer a year i found it works best to cut the meat then bag it but frezze before you seal it no juice and a very good seal all the time i have 2 food savers that have lasted 5 or more years like that went through 3 before i started doing it that way i pre frezze everything now. kevin k
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